Mexican · Dessert
Mexican Milk Fudge (Dulce de Leche Fudge)
A small-batch Mexican milk fudge, known in home kitchens as dulce de leche-style candy, made by slowly reducing whole milk and sugar with butter and cinnamon until it caramelizes into a thick, spoonable paste, then beaten and set into dense, chewy pieces studded with toasted pecans.
$0
10 minsPrep
20 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
162Calories
1.4gProtein
7.8gFat
22.5gCarbs
21.7gSugar
0.7gFiber
38mgSodium
11mgChol
2.9gSat Fat
67mgPotassium
41mgCalcium
0.2mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a small 10x10cm dish or tin with parchment, leaving an overhang on two sides.
2
In a heavy-bottomed saucepan, combine the 55g whole milk, 40g sugar and ground cinnamon over medium heat, stirring until the sugar dissolves.
3
Clip on a thermometer and bring to a steady simmer, stirring frequently to stop the milk catching on the base.
4
Cook, stirring often, until the mixture turns a deep amber-caramel colour and thickens to a soft-ball stage around 115-118°C, roughly 18-20 minutes; this is where the 22% moisture loss happens.
5
Remove from the heat and beat in the cubed butter until fully melted and glossy.
6
Stir in the vanilla extract, then beat the fudge vigorously with a wooden spoon for 2-3 minutes until it loses its glossy sheen and starts to thicken and lighten slightly.
7
Fold in half the toasted chopped pecans, then pour into the prepared tin and smooth the top with a spatula.
8
Scatter the remaining pecans over the surface and press in gently.
9
Chill for at least 90 minutes until firm, then lift out using the parchment overhang and cut into 2 even pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Whole Milk
- 40g40g Sugar White
- 8g8g Butter, cubed
- 1g1g Cinnamon Ground
- 2g2g Vanilla Extract, 1, 5% alcohol retained
- 10g10g Pecan, toasted, chopped, 1
